Serves 6
540 min
Chicken Ramen
Recipe GLPRee9b0c2ca292b6
A rich, deeply flavored homemade chicken ramen featuring a clear, aromatic broth made from chicken wings and feet simmered with kombu, aromatics, and shiitake mushrooms. Topped with crispy shallots, fresh ramen noodles, marinated soft-boiled eggs, and a sprinkle of sesame seeds. This traditional Japanese dish requires time but rewards you with an authentic, restaurant-quality bowl.
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Ingredients
4 pounds chicken wings
1 pound chicken feet
2 (12-inch) pieces kombu seaweed
2 leeks, trimmed and sliced 1 inch thick
8 cloves garlic, smashed
2 bunches scallions, whites and greens separated
1 onion, skin-on, halved
6 ounces fresh shiitake mushrooms, washed and trimmed
2-inch piece fresh ginger, sliced
Kosher salt to taste
6 shallots, peeled and sliced thin
1/2 cup vegetable oil
6 servings fresh, dried, or frozen ramen noodles
Toasted white and black sesame seeds
Sesame oil for finishing
6 marinated soft-boiled eggs
Wasabi paste (optional)
Directions
Rinse the chicken wings and feet under cold water and place in a large stockpot. Cover with cold water and bring to a boil over high heat. Once boiling, drain and rinse the chicken pieces under cold water, then scrub the pot clean. This removes impurities for a clearer broth.
Return the cleaned chicken to the pot and add enough fresh cold water to cover by 2 inches. Bring to a boil, then reduce heat to low and simmer gently. Skim off any foam that rises to the surface during the first 10 minutes.
After skimming, add the kombu pieces, leek slices, smashed garlic cloves, scallion whites, halved onion with skin, shiitake mushrooms, and ginger slices to the simmering broth.
Continue simmering the broth gently for 7 to 8 hours, maintaining a bare simmer. The longer cooking time extracts deep flavor from the bones and aromatics. Add water as needed to maintain liquid level. Season with kosher salt to taste during the final hour of cooking.
While the broth simmers, prepare the crispy shallot topping. Heat the vegetable oil in a medium skillet over medium heat. Add the thinly sliced shallots and cook, stirring frequently, until golden brown and crispy, about 8 to 10 minutes. Be careful not to burn them. Transfer to a paper towel-lined plate to drain and cool.
Once the broth is ready, strain it through a fine-mesh sieve into a clean pot, discarding the solids. Taste and adjust seasoning with kosher salt as needed.
Bring a separate pot of salted water to a rolling boil. Cook the ramen noodles according to package directions until tender but still slightly firm, typically 3 to 4 minutes for fresh noodles or longer for dried. Drain and set aside.
To assemble each bowl, place a portion of cooked ramen noodles in a serving bowl. Ladle the hot chicken broth over the noodles, using about 1.5 cups per bowl.
Top each bowl with the crispy shallots, sliced scallion greens, a drizzle of sesame oil, mixed toasted sesame seeds, and one marinated soft-boiled egg. Serve immediately with wasabi paste on the side if desired.
